Cardamom-Roasted Cauliflower
Adapted from American
Masala: 125 New Classics From My Home Kitchen by Suvir
Saran with Raquel Pelzel (Clarkson Potter/Publishers, October 2007)
Serves 8
1/3 cup extra-virgin olive oil, plus extra for
greasing baking dish
3 cardamom pods
3 dried red chiles (optional)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon whole peppercorns
1 head of cauliflower (2 1/2 to 3 pounds), cored and broken into medium
florets
1 medium red onion, halved and thinly sliced
Kosher salt for sprinkling
Preheat the oven to 425°F. Grease a 9x13-inch
baking dish or large gratin dish with olive oil and set aside.
Using mortar and pestle, grind the cardamom pods,
chiles, coriander, cumin and peppercorns until fine. Transfer the spices
to a large bowl and mix with the olive oil. Add the cauliflower and
onions and toss to coat. Transfer the vegetables to a baking dish and
roast until they’re tender, about 1 hour, stirring every 20 minutes.
Sprinkle with salt and serve.
Note: Coarse kosher salt, or Maldon sea salt, adds
a lovely crunch to this otherwise ultra-tender roasted cauliflower.
Sambhaar
Adapted from American
Masala: 125 New Classics From My Home Kitchen by
Suvir Saran with Raquel Pelzel (Clarkson Potter/Publishers, October
2007)
Sambhaar is a spice blend that
is the southern Indian equivalent to Garam Masala, a spice blend
used often in northern India. The nutty flavor comes from the addition
of channa dal (yellow split peas) and urad dal (small white lentils).
I don’t add the customary
amount of fenugreek seeds as they can make the Sambhaar overwhelmingly
bitter; if you crave a more traditional flavor, then double the amount
of fenugreek listed below. Add Sambhaar to soups, stews and sauces
or sprinkle onto meat before broiling or grilling.
Makes about 3/4 cup
3 dried red chiles
2 tablespoons coriander seeds
2 tablespoons mustard seeds
1 tablespoon cumin seeds
1 tablespoon white lentils (urad dal)
1 tablespoon yellow split peas (channa dal)
2 teaspoons fenugreek seeds
2 teaspoons peppercorns
40 curry leaves (optional)
Place all of the spices in a medium skillet over
medium-high heat. Toast until the mustard seeds begin to pop and the
skillet starts to smoke, stirring often, about 3 1/2 to 5 minutes.
Transfer to mortar and pestle, and grind until powder-fine. Store in
an airtight glass jar for up to 4 months.
